Ingredients: 150 grams Almond cookies, crumbed,1 tablespoon Cornstarch,450 grams Philiadelphia 13% balance cream cheese,240 ml Dulce de leche,2 Eggs,Juice and zest of 1 lemon,Pinch of salt,1/2 cup organic sugar,1 1/2 sticks cold butter cut into small pieces (if you use unsalted butter add a little 2 cups organic flour1/2 cup organic sugar1 teaspoon vanilla,150 grams 3. 5% yogurt
Instructions:
- Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until its ready for use.Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth.
- Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
- Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.
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